20 Spicy Shrimp Enchilada Recipes Delicious

Spice up your dinner routine with our sizzling selection of 20 Spicy Shrimp Enchilada Recipes! Perfect for those nights when you’re craving something bold, flavorful, and utterly comforting, these enchiladas are a surefire way to bring excitement to your table. Whether you’re a seasoned chef or just starting out, we’ve got something to tantalize your taste buds. Dive in and discover your next favorite dish!

Creamy Shrimp Enchiladas with Green Chile Sauce

These Creamy Shrimp Enchiladas with Green Chile Sauce are a delightful twist on the classic, offering a rich and comforting meal that’s perfect for any night of the week.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1 (4 oz) can diced green chiles
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 8 (6-inch) corn tortillas
• 1 cup green chile sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced onion and cook until soft, about 3 minutes. Add 2 cloves minced garlic and cook for another minute.
3. Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove from heat and chop the shrimp into bite-sized pieces.
4. In a large bowl, mix the chopped shrimp, 1 cup sour cream, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, 1 can diced green chiles, 1/2 tsp ground cumin, and 1/2 tsp salt.
5. Warm the tortillas slightly to make them pliable. Divide the shrimp mixture among the tortillas, roll them up, and place seam-side down in the prepared baking dish.
6. Pour 1 cup green chile sauce over the enchiladas and sprinkle with the remaining cheeses.
7. Bake for 20 minutes, or until the cheese is bubbly and golden.
8. Garnish with 1/4 cup chopped fresh cilantro before serving.

The combination of creamy shrimp filling and tangy green chile sauce creates a harmonious blend of flavors that’s irresistibly delicious.

Tip: For an extra kick, add a diced jalapeño to the shrimp mixture before assembling the enchiladas.

Cheesy Shrimp Enchiladas with Red Sauce

These Cheesy Shrimp Enchiladas with Red Sauce are a delightful twist on the classic, combining succulent shrimp with a rich, spicy sauce and melted cheese for a dish that’s sure to impress.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the shrimp, cumin, salt, and pepper to the skillet. Cook until the shrimp are pink and opaque, about 4 minutes.
4. Warm the tortillas slightly to make them pliable. Divide the shrimp mixture and 1 cup of cheese among the tortillas, rolling them up and placing seam-side down in the baking dish.
5. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
6. Bake for 20 minutes, until the cheese is bubbly and slightly golden.
7. Garnish with chopped cilantro before serving.

The magic of these enchiladas lies in the perfect balance of spicy sauce, tender shrimp, and gooey cheese, creating a dish that’s both comforting and exciting.

Tip: For an extra kick, add a diced jalapeño to the shrimp mixture while cooking.

Spicy Chipotle Shrimp Enchiladas

These Spicy Chipotle Shrimp Enchiladas are a fiery twist on a classic, packing a smoky punch that’s balanced with creamy cheese and tender shrimp.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup red enchilada sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add shrimp, chipotle chili powder, cumin, salt, and black pepper. Cook until shrimp are pink, about 4 minutes. Remove from heat.
3. Spread 1/4 cup enchilada sauce in the bottom of a baking dish. Fill each tortilla with shrimp mixture and a sprinkle of cheese, roll up, and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake for 20 minutes until bubbly and golden.
5. Garnish with cilantro and serve with lime wedges.

The smoky heat of the chipotle pairs perfectly with the sweetness of the shrimp, creating a dish that’s as bold in flavor as it is in color.

Tip: For an extra kick, add a diced jalapeño to the shrimp mixture.

Easy Shrimp Enchiladas with Homemade Enchilada Sauce

These Easy Shrimp Enchiladas with Homemade Enchilada Sauce are a weeknight game-changer, packed with flavor and ready in no time.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup homemade enchilada sauce (recipe below)
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, cumin, chili powder, salt, and pepper, and cook for another minute until fragrant.
3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove from heat and set aside.
4. Warm the tortillas in the remaining 1 tbsp olive oil in a separate skillet for about 30 seconds on each side to make them pliable.
5. Divide the shrimp mixture evenly among the tortillas, top each with a sprinkle of cheese, then roll up and place seam-side down in the prepared baking dish.
6. Pour the enchilada sauce over the top and sprinkle with the remaining cheese. Bake for 20 minutes, until the cheese is bubbly and golden.
7. Garnish with fresh cilantro before serving.

The homemade enchilada sauce brings a depth of flavor that store-bought versions just can’t match, making these enchiladas a standout dish.

Tip: For an extra kick, add a diced jalapeño to the shrimp mixture when cooking the onions.

Black Bean and Shrimp Enchiladas

These Black Bean and Shrimp Enchiladas are a delightful twist on the classic, combining the heartiness of black beans with the delicate flavor of shrimp, all wrapped up in a warm tortilla and smothered in enchilada sauce.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup cooked black beans, drained and rinsed
• 1/2 pound medium shrimp, peeled and deveined
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in the cumin, chili powder, and salt, cooking for another minute until fragrant.
4. Add the black beans and shrimp to the skillet, cooking until the shrimp are pink and opaque, about 3-4 minutes.
5. Warm the tortillas slightly to make them pliable. Divide the shrimp and bean mixture among the tortillas, rolling them up and placing them seam-side down in the prepared baking dish.
6. Pour the enchilada sauce over the top, ensuring all the tortillas are covered. Sprinkle with Monterey Jack cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh cilantro before serving.

The combination of tender shrimp and hearty black beans creates a filling that’s both light and satisfying, making these enchiladas a perfect weeknight dinner that feels special.

Tip: For an extra kick, add a diced jalapeño to the skillet when sautéing the onions and garlic.

Shrimp and Corn Enchiladas with Creamy Avocado Sauce

These Shrimp and Corn Enchiladas with Creamy Avocado Sauce are a delightful twist on the classic, combining succulent shrimp with sweet corn, all wrapped up in a soft tortilla and smothered in a velvety avocado sauce.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup corn kernels (fresh or frozen)
• 8 flour tortillas (8-inch)
• 2 avocados, peeled and pitted
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from skillet and chop into bite-sized pieces.
2. In the same skillet, add corn and cook for 2 minutes until slightly charred. Combine with shrimp.
3. In a blender, mix avocados, sour cream, cilantro, lime juice, cumin, salt, and black pepper until smooth to make the avocado sauce.
4. Spread 1/2 cup of the avocado sauce on the bottom of a baking dish. Fill each tortilla with shrimp and corn mixture, roll up, and place seam-side down in the dish.
5. Pour remaining avocado sauce over enchiladas and sprinkle with Monterey Jack cheese. Bake for 20 minutes until cheese is bubbly and golden.

The creamy avocado sauce not only adds a rich texture but also a fresh, zesty flavor that perfectly complements the sweet corn and tender shrimp.

Tip: For an extra kick, add a diced jalapeño to the shrimp and corn mixture before rolling.

Low Carb Shrimp Enchiladas with Zucchini

These Low Carb Shrimp Enchiladas with Zucchini are a game-changer for anyone craving Mexican flavors without the carbs. They’re packed with juicy shrimp, smothered in a rich enchilada sauce, and wrapped in tender zucchini slices for a light yet satisfying meal.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 medium zucchinis, sliced lengthwise into 1/8-inch thick strips
• 1 cup red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add shrimp, cumin, garlic powder, salt, and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from heat.
2. Spread 1/4 cup enchilada sauce on the bottom of a baking dish. Lay out zucchini strips on a flat surface. Place a few shrimp on each strip, roll up, and place seam side down in the dish. Repeat with remaining shrimp and zucchini.
3. Pour remaining enchilada sauce over the zucchini rolls. Sprinkle with Monterey Jack cheese. Bake for 20 minutes until cheese is bubbly and golden.
4. Garnish with chopped cilantro before serving.

The magic of these enchiladas lies in the zucchini’s ability to hold all the delicious fillings without falling apart, offering a perfect bite every time.

Tip: For extra flavor, lightly salt the zucchini strips and let them sit for 10 minutes before using to draw out excess moisture.

Shrimp Enchiladas Verdes

These Shrimp Enchiladas Verdes are a delightful twist on the classic, combining succulent shrimp with a tangy green sauce for a meal that’s both comforting and exciting.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups green enchilada sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the shrimp, cumin, salt, and pepper. Cook for 2-3 minutes until the shrimp are pink and opaque. Remove from heat.
3. Warm the tortillas in a dry skillet or microwave to make them pliable.
4. Spread a thin layer of enchilada sauce in the bottom of the baking dish.
5. Divide the shrimp among the tortillas, roll them up, and place seam-side down in the dish.
6. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
7. Bake for 20 minutes until the cheese is bubbly and slightly golden.
8. Garnish with sour cream and cilantro before serving.

The magic of these enchiladas lies in the contrast between the creamy cheese and the bright, spicy sauce, making every bite a perfect balance.

Tip: For an extra kick, add a diced jalapeño to the shrimp while cooking.

Baked Shrimp Enchiladas with Monterey Jack Cheese

These Baked Shrimp Enchiladas with Monterey Jack Cheese are a creamy, spicy twist on a classic, perfect for a cozy dinner that feels a bit special.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups Monterey Jack cheese, shredded
• 8 flour tortillas (8-inch)
• 1 cup sour cream
• 1/2 cup green enchilada sauce
• 1/4 cup cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shrimp, 1 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2-3 minutes until shrimp are pink and opaque. Remove from heat.
3. In a bowl, mix 1 cup sour cream and 1/2 cup green enchilada sauce. Spread a thin layer of this mixture on the bottom of the prepared baking dish.
4. Divide the shrimp among the tortillas, top each with a sprinkle of Monterey Jack cheese and a bit of cilantro. Roll up the tortillas and place seam side down in the dish.
5. Pour the remaining sour cream sauce over the enchiladas and sprinkle with the rest of the cheese.
6. Bake for 20 minutes, until the cheese is bubbly and golden.

The combination of creamy sauce, tender shrimp, and melted Monterey Jack creates a dish that’s irresistibly rich yet balanced by the freshness of cilantro.

Tip: For an extra kick, add a diced jalapeño to the shrimp while cooking.

Shrimp Enchiladas with Roasted Poblano Cream Sauce

These Shrimp Enchiladas with Roasted Poblano Cream Sauce are a creamy, spicy twist on a classic that will have everyone asking for seconds.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 poblano peppers
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• 1/4 cup chopped cilantro

Instructions

1. Preheat your broiler. Place poblano peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop the peppers.
2. In a blender, combine roasted poblanos, heavy cream, sour cream, salt, black pepper, and garlic powder. Blend until smooth.
3. Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes until pink. Remove from heat.
4. Preheat oven to 375°F. Warm tortillas in a dry skillet for about 30 seconds each side to make them pliable.
5. Divide shrimp among tortillas, roll up, and place seam-side down in a baking dish. Pour poblano cream sauce over the top and sprinkle with Monterey Jack cheese.
6. Bake for 20 minutes until bubbly and golden. Garnish with chopped cilantro before serving.

The smoky flavor of the roasted poblanos paired with the creamy sauce elevates these enchiladas beyond the ordinary.

Tip: For an extra kick, add a diced jalapeño to the shrimp while cooking.

Quick Shrimp Enchiladas with Store-Bought Sauce

These Quick Shrimp Enchiladas are a weeknight lifesaver, combining succulent shrimp with a rich, store-bought sauce for a meal that’s both effortless and impressive.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 8 corn tortillas
• 2 cups store-bought enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F. In a skillet over medium heat, warm the olive oil. Add the shrimp, salt, cumin, and chili powder. Cook for 2-3 minutes until the shrimp are pink and opaque. Remove from heat.
2. Warm the tortillas in a dry skillet or microwave for 30 seconds to make them pliable. Divide the shrimp evenly among the tortillas, rolling each one tightly and placing seam-side down in a baking dish.
3. Pour the enchilada sauce over the rolled tortillas, ensuring they’re fully covered. Sprinkle with Monterey Jack cheese.
4. Bake for 20 minutes until the cheese is bubbly and the edges of the tortillas are slightly crispy.
5. Garnish with chopped cilantro and serve with lime wedges on the side.

The magic of this dish lies in the contrast between the tender shrimp and the crispy tortilla edges, all brought together by the velvety sauce. It’s a texture lover’s dream.

Tip: For an extra kick, stir a teaspoon of adobo sauce from canned chipotles into the enchilada sauce before baking.

Shrimp Enchiladas with Mango Salsa

These Shrimp Enchiladas with Mango Salsa are a vibrant twist on a classic, combining succulent shrimp with a sweet and spicy mango salsa for a dish that’s bursting with flavor.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 8 corn tortillas
• 1 cup mango, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup Monterey Jack cheese, shredded
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a skillet over medium heat. Add shrimp, 1/2 tsp salt, cumin, and chili powder. Cook for 2-3 minutes until shrimp are pink. Remove from heat.
2. In a bowl, combine mango, red onion, jalapeño, cilantro, lime juice, and remaining 1/2 tsp salt to make the salsa.
3. Warm tortillas according to package instructions. Divide shrimp and half the salsa among tortillas, roll up, and place seam-side down in a baking dish. Top with remaining salsa and cheese.
4. Bake for 15-20 minutes until cheese is melted and bubbly.

The contrast of the warm, cheesy enchiladas with the fresh, zesty mango salsa creates a delightful balance that’s sure to impress.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the shrimp while cooking.

Gluten-Free Shrimp Enchiladas

Dive into the flavors of the coast with these gluten-free shrimp enchiladas, a dish that brings a little spice and a lot of love to your dinner table.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 gluten-free corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup gluten-free enchilada sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup diced onion and cook until soft, about 5 minutes. Stir in 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt, cooking for another minute until fragrant.
3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove from heat.
4. Warm the gluten-free corn tortillas in the microwave for 30 seconds to make them pliable. Spoon the shrimp mixture evenly among the tortillas, roll them up, and place seam-side down in the prepared baking dish.
5. Pour 1 cup gluten-free enchilada sauce over the rolled tortillas and sprinkle with 1 cup shredded Monterey Jack cheese.
6. Bake at 375°F for 20 minutes, until the cheese is bubbly and slightly golden.
7. Garnish with 1/4 cup chopped fresh cilantro before serving.

The magic of these enchiladas lies in the tender shrimp wrapped in soft tortillas, all smothered in a sauce that’s just the right amount of spicy. It’s a gluten-free twist that doesn’t skimp on flavor.

Tip: For an extra kick, add a diced jalapeño to the shrimp mixture while cooking.

Shrimp Enchiladas with Pumpkin Seed Sauce

These Shrimp Enchiladas with Pumpkin Seed Sauce bring a delightful twist to your dinner table, combining succulent shrimp with a rich, nutty sauce for a meal that’s both comforting and exotic.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 8 corn tortillas
• 1 cup pumpkin seeds
• 2 cups chicken broth
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup crumbled queso fresco

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from skillet and set aside.
2. In the same skillet, toast pumpkin seeds until they start to pop, about 2 minutes. Add garlic, cumin, and salt, cooking for another minute until fragrant.
3. Transfer the pumpkin seed mixture to a blender, add chicken broth, and blend until smooth. Return the sauce to the skillet, stir in sour cream, and simmer for 5 minutes.
4. Dip each tortilla into the sauce to soften, then fill with shrimp and a sprinkle of queso fresco. Roll up and place seam-side down in a baking dish.
5. Pour the remaining sauce over the enchiladas, top with the rest of the queso fresco, and bake for 20 minutes until bubbly.
6. Garnish with chopped cilantro before serving. The pumpkin seed sauce offers a unique, creamy texture that perfectly complements the tender shrimp, making every bite a delightful surprise.

Tip: For an extra layer of flavor, toast the pumpkin seeds until golden before blending.

Shrimp and Spinach Enchiladas with White Sauce

These Shrimp and Spinach Enchiladas with White Sauce are a creamy, dreamy twist on the classic, packed with succulent shrimp and fresh spinach for a meal that’s both indulgent and wholesome.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 8 corn tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp all-purpose flour
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 375°F. In a skillet over medium heat, warm olive oil. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add shrimp, spinach, salt, black pepper, and cumin. Cook until shrimp is pink and spinach is wilted, about 4 minutes. Remove from heat.
3. Warm tortillas according to package instructions. Divide the shrimp mixture among tortillas, roll up, and place seam-side down in a baking dish.
4. In the same skillet, whisk together heavy cream, chicken broth, and flour over medium heat until sauce thickens, about 5 minutes. Pour over enchiladas.
5. Sprinkle with Monterey Jack cheese. Bake for 20 minutes until cheese is bubbly and golden.
6. Garnish with cilantro before serving.

The magic of these enchiladas lies in the velvety white sauce that blankets the spicy shrimp and spinach filling, creating a perfect harmony of flavors.

Tip: For an extra kick, add a diced jalapeño to the shrimp mixture.

Shrimp Enchiladas with Hatch Green Chile

These Shrimp Enchiladas with Hatch Green Chile are a delightful twist on the classic, offering a perfect blend of succulent seafood and the unique, smoky flavor of Hatch chiles.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups Hatch green chile sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the shrimp, cumin, salt, and black pepper. Cook for 2-3 minutes until the shrimp are pink and opaque. Remove from heat.
3. Warm the tortillas in a dry skillet or microwave to make them pliable.
4. Divide the shrimp evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
5. Pour the Hatch green chile sauce over the enchiladas, ensuring they’re fully covered. Sprinkle with Monterey Jack cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with sour cream and chopped cilantro before serving.

The smoky heat of the Hatch chiles pairs beautifully with the sweet shrimp, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, add a diced jalapeño to the shrimp while cooking.

Shrimp Enchiladas Suizas

Dive into the creamy, tangy world of Shrimp Enchiladas Suizas, a dish that marries succulent shrimp with a rich tomatillo sauce for a meal that’s both comforting and exciting.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups tomatillo salsa
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 8 corn tortillas
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm 1 tbsp vegetable oil. Add the shrimp, 1 tsp ground cumin, and 1/2 tsp salt. Cook for 2-3 minutes until shrimp are pink and opaque. Remove from heat.
3. In a bowl, mix 2 cups tomatillo salsa with 1/2 cup heavy cream and 1/2 cup chopped fresh cilantro.
4. Warm the tortillas by lightly frying in the remaining 1 tbsp vegetable oil for about 30 seconds each side until pliable.
5. Divide the shrimp among the tortillas, roll them up, and place seam-side down in the baking dish. Pour the salsa mixture over the top and sprinkle with 1 cup shredded Monterey Jack cheese.
6. Bake for 20 minutes until the cheese is bubbly and slightly golden.

The magic of these enchiladas lies in the balance between the bright tomatillo sauce and the creamy cheese, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, add a diced jalapeño to the shrimp while cooking.

Shrimp Enchiladas with Mole Sauce

These Shrimp Enchiladas with Mole Sauce are a delightful twist on the classic, combining succulent shrimp with the rich, complex flavors of mole for a dish that’s sure to impress.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups mole sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped white onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a skillet over medium heat. Add shrimp, cumin, salt, and black pepper. Cook for 2-3 minutes until shrimp are pink and opaque. Remove from heat.
2. Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable. Spread a thin layer of mole sauce on the bottom of a baking dish.
3. Divide the shrimp, chopped onion, and cilantro among the tortillas. Roll them up and place seam side down in the baking dish. Pour the remaining mole sauce over the top and sprinkle with Monterey Jack cheese.
4. Bake for 20 minutes, until the cheese is bubbly and slightly golden. Let stand for 5 minutes before serving.

The magic of this dish lies in the harmony between the tender shrimp and the deep, spicy mole sauce, creating a meal that’s both comforting and exotic.

Tip: For an extra layer of flavor, toast the cumin in a dry pan before adding it to the shrimp.

Shrimp Enchiladas with Cilantro Lime Crema

These Shrimp Enchiladas with Cilantro Lime Crema are a vibrant twist on a classic, packing a punch of flavor with every bite. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 clove garlic, minced

Instructions

1. Preheat your oven to 375°F. In a skillet over medium heat, warm 1 tbsp olive oil. Add the shrimp, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for 2-3 minutes until shrimp are pink and opaque. Remove from heat.
2. Warm the tortillas in the remaining 1 tbsp olive oil in the skillet for about 30 seconds each side to make them pliable.
3. Divide the shrimp and 1/2 cup Monterey Jack cheese among the tortillas, roll them up, and place seam-side down in a baking dish. Sprinkle with the remaining cheese.
4. Bake for 15-20 minutes until the cheese is melted and bubbly.
5. While the enchiladas bake, mix the sour cream, cilantro, lime juice, and garlic in a small bowl to make the crema.
6. Drizzle the crema over the enchiladas before serving.

The cilantro lime crema adds a fresh, zesty contrast to the rich, cheesy enchiladas, making this dish a standout. Tip: For an extra kick, add a diced jalapeño to the shrimp mixture before rolling.

Shrimp Enchiladas with Sweet Potato and Black Beans

These Shrimp Enchiladas with Sweet Potato and Black Beans are a delightful twist on the classic, offering a perfect balance of sweet and spicy flavors wrapped in a cozy, cheesy embrace.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup black beans, rinsed and drained
• 1 lb medium shrimp, peeled, deveined, and tails removed
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato with olive oil, salt, cumin, and chili powder. Spread on a baking sheet and roast for 20 minutes, until tender.
2. In a large bowl, combine the roasted sweet potato, black beans, and shrimp.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
4. Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch baking dish. Divide the shrimp mixture among the tortillas, roll them up, and place seam-side down in the dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese.
6. Bake for 20 minutes, until the cheese is bubbly and the edges of the tortillas are slightly crispy.
7. Garnish with chopped cilantro before serving.

The combination of tender shrimp, sweet potato, and spicy enchilada sauce creates a dish that’s as vibrant in flavor as it is in color. It’s a surefire way to brighten up any dinner table.

Tip: For an extra kick, add a diced jalapeño to the sweet potato before roasting.

Conclusion

We hope this roundup of 20 Spicy Shrimp Enchilada Recipes has inspired your next kitchen adventure! Each dish promises a burst of flavor perfect for any meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the deliciousness. Happy cooking!

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